As the rich aroma of chocolate fills the kitchen, I can’t help but smile, knowing that I’m about to indulge in something truly special. This Martha Stewart German Chocolate Bundt Cake is a delightful mix of rich semisweet chocolate paired with an irresistible coconut-pecan filling. What makes this cake shine is not just its decadent taste, but it’s also surprisingly easy to whip up, perfect for both novice and seasoned bakers alike. In under two hours, you can create a stunning dessert that transforms any occasion into a celebration, leaving your guests begging for seconds. Isn’t it amazing how one cake can elevate a meal into a memorable experience? Ready to explore the magic of this chocolaty masterpiece? Let’s get baking!
Why is This Cake a Must-Try?
Irresistible Flavor: The luscious combination of rich semisweet chocolate and sweet coconut-pecan filling creates a dessert that is both decadent and unforgettable.
Easy to Make: With simple ingredients and straightforward steps, even beginner bakers can impress their friends and family with this Martha Stewart Chocolate Bundt Cake.
Showstopper Presentation: The Bundt shape lends an eye-catching design, perfect for any celebration—just drizzle with glaze, and you’ve got a stunning centerpiece!
Versatile Delight: Whether it’s a birthday, a holiday gathering, or just a sweet treat for yourself, this cake can be enjoyed year-round.
Time-Saving: Prepare this delicious masterpiece in under two hours, allowing you to spend more time making memories with loved ones.
Pair it with a scoop of ice cream or a dollop of whipped cream for an extra touch of indulgence!
Martha Stewart Chocolate Bundt Cake Ingredients
For the Cake
• Unsweetened finely shredded coconut – Adds texture and a tropical flavor; can be omitted, but it alters taste.
• Sweetened cream of coconut – Provides sweetness and richness; no direct substitution recommended for best results.
• Whole milk – Ensures moisture and richness, but can substitute with non-dairy milk for lactose-free options.
• Unsalted butter – Contributes richness and tenderness; use room temperature butter for better incorporation.
• Unbleached all-purpose flour – Creates structure; gluten-free flour can be used with proper adjustments.
• Dutch-process cocoa powder – Delivers a deep chocolate flavor; regular cocoa can be substituted but may affect color.
• Baking soda – Acts as a leavening agent for rise; don’t omit this vital ingredient.
• Kosher salt – Enhances flavor; course sea salt or table salt can be used, but adjust amounts accordingly.
• Granulated sugar – Sweetens the cake and balances flavors; substituting with brown sugar yields a richer taste.
• Large eggs – Binds ingredients together; make sure to use large eggs for the best texture.
• Vanilla paste or extract – Adds depth of flavor; use pure extract for optimal results.
• Semisweet chocolate (melted and chopped) – Infuses the cake with rich chocolate taste; dark chocolate is a great substitute.
For the Glaze
• Heavy cream – Adds creaminess to the glaze; can be replaced with plant-based cream for dairy-free versions.
For the Filling
• Pecans – Provides a crunchy texture to the coconut-pecan filling; walnuts can be used as an alternative if desired.
Dive into the delightful richness of this Martha Stewart Chocolate Bundt Cake and transform your everyday moments into sweet memories!
Step‑by‑Step Instructions for Indulgent German Chocolate Bundt Cake with Coconut-Pecan Filling
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This step is essential for a perfectly risen cake. While your oven heats, gather your ingredients and prepare your Bundt pan. Greasing and flouring the pan thoroughly will help ensure that your Martha Stewart Chocolate Bundt Cake releases easily.
Step 2: Prepare the Dry Ingredients
In a large mixing bowl, sift together 2 cups of unbleached all-purpose flour, 3/4 cup of Dutch-process cocoa powder, 1 teaspoon of baking soda, and 1/2 teaspoon of kosher salt. Whisk these ingredients until well combined, then set the bowl aside. This mixture forms the backbone of your cake, giving it the structure and rich chocolate flavor.
Step 3: Cream the Butter and Sugar
In an electric mixer, beat 1 cup of room temperature unsalted butter with 2 cups of granulated sugar on medium speed for about 3-4 minutes, until the mixture becomes light and fluffy. This crucial step adds air to the batter, ensuring your Indulgent German Chocolate Bundt Cake will rise beautifully and have a tender crumb.
Step 4: Add Eggs and Wet Ingredients
Next, add 4 large eggs to the creamed butter and sugar, mixing well after each addition. Once fully incorporated, pour in 1 cup of whole milk, 1 tablespoon of apple cider vinegar, and 1 tablespoon of vanilla extract, mixing until the batter is smooth. This blend of wet ingredients contributes moisture and flavor to your cake.
Step 5: Incorporate the Dry Ingredients
Slowly add the dry flour mixture to the wet mixture, blending on low speed just until combined. Be careful not to overmix, as this can lead to a dense cake. Then, gently fold in 8 ounces of melted and chopped semisweet chocolate, ensuring your batter is rich and chocolaty, a hallmark of the Martha Stewart Chocolate Bundt Cake.
Step 6: Add Coconut and Pecans
Carefully fold in 1 cup of unsweetened finely shredded coconut and 1 cup of chopped pecans into the batter using a spatula. This addition offers a delightful texture and flavor, making the filling standout with a tropical twist. The chunks of coconut and pecans will create a beautiful filling that enhances the cake’s indulgent taste.
Step 7: Fill the Bundt Pan
Pour the batter evenly into your prepared Bundt pan, smoothing the top with a spatula. A good practice is to give the pan a gentle shake to eliminate any air bubbles. Bake your cake in the preheated oven for approximately 45-55 minutes or until a toothpick inserted into the center comes out clean, indicating it’s done.
Step 8: Cool the Cake
Once baked, remove the cake from the oven, and allow it to cool in the pan for 15 minutes. This step is crucial, as it makes the cake easier to remove. After 15 minutes, carefully invert the Bundt pan onto a wire rack to let the cake cool completely. This cooling process will help achieve a perfect texture.
Step 9: Prepare the Glaze
While the cake cools, make the glaze by heating 1 cup of heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove it from the heat, and stir in 8 ounces of chopped semisweet chocolate until smooth and glossy. This decadent glaze is the finishing touch for your Martha Stewart Chocolate Bundt Cake.
Step 10: Glaze the Cake
Once your cake is completely cooled, drizzle the warm chocolate glaze over the top, allowing it to cascade down the sides. For an added decorative touch, you can sprinkle extra coconut and pecans on top. Let the glaze set for a few minutes before slicing into this indulgent German Chocolate Bundt Cake to serve.
What to Serve with Indulgent German Chocolate Bundt Cake
Pairing this rich chocolate delight with complementary sides can turn your dessert into a full experience, inviting warmth and indulgence.
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Vanilla Ice Cream: A scoop of creamy vanilla ice cream melts beautifully with the warm cake, adding a refreshing contrast. The combination of flavors transforms each bite into a heavenly delight.
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Whipped Cream: A light dollop of fluffy whipped cream enhances the cake’s richness while adding a delightful texture. It’s the perfect creamy topping that makes every slice even more luscious.
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Fresh Berries: Bright, tart berries such as raspberries or strawberries cut through the sweetness, providing a burst of freshness that balances the chocolate. Their natural acidity brings a lovely contrast to each heavenly mouthful.
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Chocolate Ganache: Drizzling some extra chocolate ganache on top amps up the indulgence factor. This luxurious layer of chocolate elevates the experience, making it impossibly decadent and appealing.
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Espresso or Coffee: A warm cup of espresso or rich coffee enhances the chocolate flavors and provides a lovely, comforting warmth. Pairing cake with a beverage makes for a cozy and heartfelt gathering.
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Toasted Coconut Flakes: Sprinkle some toasted coconut flakes on top for an added texture and a subtle crunch. This brings additional tropical notes, complementing the coconut-pecan filling beautifully.
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Pecan Pie: Serve thin slices of pecan pie alongside for an extra nutty twist. The rich flavors and textures will harmonize perfectly, offering guests a variety of indulgent options.
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Sparkling Wine: A glass of bubbly, either sweet or dry, adds a celebratory touch to your dessert time. Plus, its effervescence is delightful with the dense chocolate cake.
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Chocolate Covered Strawberries: These sweet treats could serve as an eye-catching side that echoes the chocolate theme of your Bundt cake, making for a cohesive and chic dessert table.
Elevate your gathering by pairing your Indulgent German Chocolate Bundt Cake with these delightful options for an unforgettable experience!
How to Store and Freeze Martha Stewart Chocolate Bundt Cake
Room Temperature: Store your cake loosely covered with foil at room temperature for up to 2 days to maintain its moistness and flavor.
Fridge: For longer freshness, refrigerate the cake in an airtight container for up to 5 days. Just be sure to let it come to room temperature before serving!
Freezer: Wrap the cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months without losing its delicious texture and flavor.
Reheating: To enjoy the cake warm, let it thaw overnight in the fridge, then gently reheat slices in the microwave for about 10-15 seconds.
Martha Stewart Chocolate Bundt Cake Variations
Feel free to explore these delicious twists to make the recipe truly your own!
- Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free blend to enjoy a gluten-free version without sacrificing taste.
- Nut-Free: Omit the pecans altogether or replace them with sunflower seeds for that delightful crunch while keeping it nut-free.
- Coconut-Free: Skip the coconut and add in a layer of chocolate chips for added sweetness and a fun melt-in-your-mouth texture.
- Espresso Infusion: Stir in a teaspoon of espresso powder to elevate the chocolate flavor, adding depth and a hint of coffee richness.
- Dairy-Free: Use coconut milk and plant-based butter for a creamy, dairy-free indulgence that still delivers on flavor and texture.
- Double Chocolate: Incorporate an extra half cup of chocolate chips into the batter for a chocolate lover’s dream cake that is loaded with richness.
- Fruity Twist: Add a swirl of homemade raspberry puree in the batter before baking for a delicious tart contrast to the sweet chocolate.
- Caramel Drizzle: Drizzle a rich caramel sauce on top after glazing for an extra indulgent layer of flavor that pairs perfectly with your cake.
Don’t forget, if you’re in the mood for more decadence, consider pairing this cake with a scoop of your favorite ice cream or trying my Hot Chocolate Cheesecake Bars for an ultimate dessert experience!
Make Ahead Options
These Martha Stewart German Chocolate Bundt Cake preparations are perfect for busy home cooks seeking to save time! You can prepare the cake batter up to 24 hours in advance; simply store it in an airtight container in the refrigerator. To maintain the cake’s rich flavor and texture, use quality chocolate and avoid overmixing just before baking. Additionally, the coconut-pecan filling can also be made up to 3 days ahead; just refrigerate it in a sealed container, then fold it into the batter before baking. When you’re ready to serve, allow the cake to cool completely before glazing, and enjoy a delicious dessert that feels just as fresh as if it were baked that day!
Expert Tips for Martha Stewart Chocolate Bundt Cake
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Grease the Pan Well: Always grease and flour your Bundt pan thoroughly. Cakes can easily stick, and this step ensures a flawless release.
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Avoid Overmixing: Once you add the dry ingredients to the wet, mix just until combined. Overmixing can lead to a dense and tough Martha Stewart Chocolate Bundt Cake.
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Cool Before Glazing: Allow your cake to cool completely before drizzling the glaze over it. This prevents the glaze from melting off and helps it set nicely on the cake.
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Use Room Temperature Ingredients: For best results, ensure your butter, eggs, and milk are at room temperature. This promotes better mixing and a lighter texture.
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Test for Doneness: Keep an eye on the baking time and use a toothpick to test for doneness. Insert it in the center, and if it comes out clean, your cake is ready!
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Customize Your Fillings: Feel free to experiment with different nuts or additional coconut. This flexibility allows you to personalize your Martha Stewart Chocolate Bundt Cake to suit your taste!
Indulgent German Chocolate Bundt Cake with Coconut-Pecan Filling Recipe FAQs
How do I choose ripe ingredients for this cake?
When selecting ingredients for the Martha Stewart Chocolate Bundt Cake, focus on using fresh and high-quality items. For the coconut, choose unsweetened finely shredded coconut that is moist and free from dark spots. Ensure your eggs are fresh and at room temperature for optimal mixing. Using high-quality semisweet chocolate will deeply enhance the cake’s flavor, so look for brands with a cocoa content of at least 60%.
How do I store leftovers properly?
To keep your delicious cake fresh, store it loosely covered with foil at room temperature for up to 2 days. If you want it to last longer, refrigerate it in an airtight container for up to 5 days. Just be sure to let it come to room temperature before serving so that it enjoys its fullest flavor and moist texture.
Can I freeze this cake? If so, how?
Yes, you can absolutely freeze the Martha Stewart Chocolate Bundt Cake! Wrap it tightly in plastic wrap, then in aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 2 months. When you’re ready to enjoy it, simply let it thaw overnight in the refrigerator, then bring it to room temperature before slicing. If desired, you can warm slices gently in the microwave for about 10-15 seconds.
What if my cake sticks to the pan?
To avoid the dreaded sticking problem, it’s crucial to grease and flour your Bundt pan thoroughly before pouring in the batter. If you do find your cake is stubbornly stuck, try running a thin knife around the edges and gently shaking it to release it. If it still won’t budge, placing it in the freezer for 15 minutes can help it contract slightly and make it easier to remove.
Are there any dietary considerations for this recipe?
This Indulgent German Chocolate Bundt Cake is not gluten-free due to the use of all-purpose flour but can be made with a gluten-free flour blend with some adjustments. If you have nut allergies, you can substitute the pecans with sunflower seeds or simply omit them for a nut-free version. Additionally, substitute the dairy ingredients with lactose-free or plant-based alternatives to cater to dietary preferences.
Can I customize the fillings or toppings?
Very much! Feel free to get creative with your Martha Stewart Chocolate Bundt Cake. You can add different nuts like walnuts or even mix in some chocolate chips for added texture and flavor. For an extra indulgent touch, try layering in a chocolate ganache or adding a hint of espresso powder to enhance the chocolatey goodness!
Decadent Martha Stewart Chocolate Bundt Cake You'll Love
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Grease and flour your Bundt pan.
- In a large mixing bowl, sift together flour, cocoa powder, baking soda, and salt. Whisk until well combined.
- In an electric mixer, beat butter and sugar on medium speed until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, mixing well after each addition. Then add milk, vinegar, and vanilla, mixing until smooth.
- Slowly add dry mixture to wet mixture, blending until combined. Fold in melted chocolate.
- Gently fold in coconut and pecans using a spatula.
- Pour the batter into the prepared Bundt pan and smooth the top. Bake for 45-55 minutes.
- Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- For the glaze, heat cream in a saucepan until simmering, then stir in chopped chocolate until smooth.
- Drizzle the glaze over the cooled cake, allowing it to cascade down the sides.